These Gingerbread Sandwich Cookies are festive treats that bring a warm, spicy flavor with a soft, chewy texture. Filled with sweet icing between two gingerbread cookies, they are a holiday delight!
Baking these cookies fills my kitchen with the best smells! I love to share them with friends and family. They’re perfect for holiday parties or just as a sweet pick-me-up on chilly days!
Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, use a 1:1 gluten-free flour blend.
Baking Soda: This helps the cookies rise. Don’t skip it! If you only have baking powder, you can substitute but use about 3 times as much—though they may not be quite as chewy.
Spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their classic flavor. If you don’t have clove or nutmeg, simply increase the quantity of ginger and cinnamon a bit.
Butter and Shortening: Together, they create a tender cookie. You can replace shortening with more butter if you prefer, but using both gives a nice texture.
Molasses: It adds a rich flavor and dark color. If you’re out, you can use honey or maple syrup, but the flavor will be different.
Cream Cheese: This is key for the filling’s tangy flavor. If you want a lower-fat option, use Neufchâtel cheese instead.
How Do You Get the Perfect Cookie Texture?
The key to soft, chewy gingerbread cookies is how you handle the dough and baking time. Here’s how:
- Chill the dough for at least 1 hour. This firms it up and helps prevent spreading while baking, ensuring a perfect shape.
- When forming your cookies, aim for uniform size. It ensures even baking. Use a cookie scoop for consistency.
- Bake until the edges are set, but the centers still look soft. This gives you that delightful chewy texture.
- If you like a softer cookie, underbake a minute or two. They continue to set as they cool.
What’s the Best Way to Assemble the Sandwich Cookies?
Assembling the cookies is simple but important for the final presentation:
- Match cookies in pairs for even sizes; it looks nicer and makes for a more satisfying bite.
- Don’t be shy with the filling! Use a piping bag for a neat look, or just spread it on with a knife. A generous layer ensures you taste it in every bite.
- Don’t press too hard when placing the top cookie; you want the filling to be visible, not oozing out!
These tips will help you achieve delicious Gingerbread Sandwich Cookies that everyone will love this holiday season! Enjoy the baking and sharing process!
Gingerbread Sandwich Cookies
Ingredients You’ll Need:
For the Gingerbread Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- Granulated sugar, for rolling
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes for preparation, plus at least 1 hour for chilling the dough. Baking will take about 8-10 minutes, and then allow time for cooling and assembly. In total, you can expect to spend around 2 hours or more to complete the whole process, but it’s well worth it!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
First, grab a medium bowl and whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. This is your dry mix. In another larger bowl, beat the softened butter, vegetable shortening, and brown sugar together until it’s nice and fluffy. Next, add in the egg, molasses, and vanilla extract, mixing until it’s one smooth batter. Now, slowly add the dry ingredients to the wet mixture and blend until well mixed. Cover the dough and place it in the refrigerator for at least 1 hour so it firms up.
2. Form and Bake Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Take the chilled dough out and scoop out tablespoon-sized pieces, rolling them into balls. Roll each ball in granulated sugar to coat. Place them on the prepared baking sheets about 2 inches apart, and gently flatten each ball with your palm or a glass to about 1/4 inch thick. Bake these beauties in your preheated oven for 8-10 minutes until the edges are set but the centers are still soft. After baking, let them cool completely on wire racks.
3. Make the Cream Cheese Filling:
While the cookies cool, let’s whip up the cream cheese filling! In a medium bowl, beat the softened cream cheese and butter together until they are smooth. Gradually add in the powdered sugar, starting with 1 cup. You can add more if you want it sweeter or thicker. Mix in the vanilla extract and a pinch of salt, beating until fluffy and well combined.
4. Assemble the Sandwich Cookies:
Now comes the fun part! Pair up your cookies into similar sizes. Take one cookie and pipe or spread a generous amount of cream cheese filling onto the flat side. Then, place the second cookie on top, pressing gently to create a sandwich. Repeat until all cookies are filled.
5. Serve and Store:
If you like, dust your assembled cookies with a sprinkle of powdered sugar for a festive touch. To store, keep them in an airtight container in the refrigerator for up to 5 days. If they’ve been chilled, let them sit at room temperature for a few minutes before serving to soften slightly.
Enjoy your delicious Gingerbread Sandwich Cookies! They are perfect for sharing during festive celebrations or enjoying with a warm cup of tea or coffee!
Can I Use Different Fillings Instead of Cream Cheese?
Absolutely! You can substitute the cream cheese filling with a buttercream frosting, vanilla or chocolate ganache, or even a simple powdered sugar glaze. Just make sure the filling complements the gingerbread flavor!
Can I Freeze the Cookies?
Yes! You can freeze both the unbaked dough and the assembled cookies. For the dough, wrap it tightly in plastic wrap and place it in an airtight container. For baked sandwich cookies, place them in a single layer in a freezer-safe container separated by parchment paper. They can be frozen for up to 3 months!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky after chilling, you can add a little more flour, a teaspoon at a time, until it reaches a manageable consistency. Just be careful not to add too much, as it can affect the texture of the cookies!
How Do I Make Sure My Cookies Are Chewy?
To ensure your gingerbread cookies remain chewy, avoid overbaking them. They should be soft in the center when you take them out of the oven. Additionally, chilling the dough helps them hold their shape while baking and maintain a chewy texture!
